Winemaking and Aging

Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 20 days in temperatures' control vats, with punching of the cap.
After a smooth racking, aging is 100 % made in oak barrels (40% new oak) during 15 months. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles.

The cork is marked with the estate's name and the vintage. Robert Vernizeau is the winemaker at Domaine des Perdrix.

Tasting notes

Lovely ruby colour with garnet-red reflects.
The nose is fine, delicate with earthy aromas.
It develops berries notes as redcurrant and blackcurrant.
On the palate, the wine is smoothy, lively, fine and delicate.
The tannins are silkier and melted.

Food and wine pairings

Our Gevrey-Chambertin Premier Cru 'La Perrière' 2015 will perfectly pair with game as jugged hare or game birds as well as terrines or chesses as Brie de Meaux.

Service and cellaring

It can be served at the ideal temperature of 13-14°C or kept in cellar between 8 to 10 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness of a great wine.